What kind of FISH for Shabbos? (other than GefilteFish)

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Mishie ↓

Thu, Dec 07 2006, 10:28 am

I'm having guests for Friday night.
I want to make a good Fish dish, but not Gefilte-Fish.
I have Fillet of Sole
and Fillet of Merloza
(They are individual sized, as apposed to one huge fillet)

Can anyone suggest a nice, shabbosdik recipe for these types of fish?
(I think "breaded" is too week-day.... am I wrong?)

Thanks!!!

Mitzvahmom

Thu, Dec 07 2006, 10:35 am

I have a recipe at home that is really yummy! well my kids picked out the fish..

It has a bunch of veggies and some spices (G-d willing will post to night) if your interested

Basically cooks on the stove top..

chocolate moose ↓

Thu, Dec 07 2006, 12:00 pm

steamed whitefish with lots of onions.
sweet and sour salmon.

red sea

Thu, Dec 07 2006, 12:52 pm

Nilus cooked in sauted veg and tomato sauce.

Mevater

Sun, Dec 17 2006, 12:50 pm

chocolate moose wrote:

sweet and sour salmon.

Is your recipe easy?

↑ chocolate moose ↓

Sun, Dec 17 2006, 4:20 pm

of course it's easy!

↑ Mishie ↓

Mon, Dec 18 2006, 3:10 am

Oh I forgot to tell you what kind of fish I ended up making for last Shabbos.

Well - I saute'd onions, zucchini and corrot with spices.

I used it as a filling. Rolled each piece of fish with filling and put a toothpick in, so it shouldn't open up while it was baking.

Made a delicious sauce to pour over the fish: Mustard, Mayo and lots of dill.

It came out SOOOOO Yummmmmmm!!!!

Everyone loved it, and asked for seconds. I will deff. make this again!!!

↑ chocolate moose

Mon, Dec 18 2006, 10:14 am

Sweet & Sour Salmon

Sautee one or two onions in a big pot. Add a cup of sugar and cook until brown. Add a little oil if this makes you nervous. This will take 15 minutes or so.

Add four to six slices of salmon. Add 1/4 cup lemon juice, 1/4 cup vinegar, and three cups water. Add three bay leaves, a tsp salt, and about 6 tablespoons MORE sugar.

Let cook for about 40 minutes. Eat cold. Will stay good for 2 weeks in fridge!

willow

Thu, Dec 21 2006, 11:20 am

Mishie do you bake the fish with the sauce on it or is it for dipping agfterwards? Also do you bake it covered or uncovered?

anuta

Thu, Dec 21 2006, 11:29 am

I often make tilapia fillets for Shabbat this way:

Pour some Wishbone Italian dressing over them. Bake in the oven uncovered until done (15-20 min). Its very good cold, the sauce jells around it...

↑ Mishie

Thu, Dec 21 2006, 2:16 pm

Quote:

Mishie do you bake the fish with the sauce on it or is it for dipping agfterwards? Also do you bake it covered or uncovered?

Yes, I baked the fish with the sauce on it. Uncovered.
It comes out SO good. The sauce kind of browns and becomes like a crust.

mmmmm..... my mouth is watering just thinking about it..... LOL

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